Bigos (Hunter’s Stew)

Method10 steps · about 3 hr 45 min

1. 1

   Step 1: Heat the oven to 175°C. Set out a large cooking pot and a large lidded ovenproof casserole for the separate frying and covered braising stages.

2. 2

   Step 2: Chop the bacon (2) and slice the kielbasa (1 lb) into roughly half-inch pieces. Cook all of them in the large pot over medium heat, stirring until the bacon releases its fat and the sausage is lightly browned.

   Uses 2 thick slices smoked bacon, chopped in step 2 · 1 lb kielbasa, sliced in step 2

3. 3

   Step 3: Use a slotted spoon to move all the browned bacon and sausage into the ovenproof casserole. Keep their rendered fat in the cooking pot for the pork and vegetables.

   Uses All the browned bacon and sausage · The fat left in the pot

4. 4

   Step 4: Toss the cubed pork (1 lb) lightly in the flour, shaking off excess coating. Fry it in the held bacon fat over medium-high heat until browned. Lift the browned pork into the casserole with the bacon and sausage, leaving the remaining cooking fat and browned residue in the pot.

   Uses The held cooking fat · 1 lb cubed pork stew meat · Up to ¼ cup flour, for a light pork coating

5. 5

   Step 5: Peel and chop the garlic (3) and onion (1), peel and dice the carrots (2), clean and slice the fresh mushrooms (1½ cups), and shred the cabbage (4 cups). Rinse and drain the sixteen-ounce jar of sauerkraut. Add all these prepared vegetables to the cooking pot, reduce to medium heat and cook, stirring, for about ten minutes until the carrots soften; keep the vegetables from browning.

   Soften vegetables without browning · 10 minUses The pot and remaining cooking fat · 3 chopped Garlic · 1 Diced Onion · 2 diced carrots · 1½ cups sliced fresh mushrooms · 4 cups shredded green cabbage · 1 jar (16 oz) sauerkraut, rinsed and well drained

6. 6

   Step 6: Check the softened vegetables: the carrots should be soft and the vegetables should have no browned patches. Reduce the heat if necessary before adding the wine.

   Uses The softened vegetables

7. 7

   Step 7: Pour in all the red wine (1/4 cup) and scrape up the stuck browned bits. Crush the caraway seeds and add them with the bay leaf (1), basil (1 tsp), marjoram (1 tsp), paprika (1 tbsp), measured salt (¼ tsp), black pepper (⅛ tsp) and cayenne. Cook for one minute.

   Cook wine and seasonings · 1 minUses All the softened vegetables and pan residue · 1/4 cup Red Wine · 1 Bay Leaf · 1 tsp dried basil · 1 tsp dried marjoram · 1 tbsp sweet paprika · ⅛ tsp crushed caraway seeds · ¼ tsp salt

8. 8

   Step 8: Stir in the separate dried mushrooms (½ oz), both sauce dashes, all the beef stock (5 Cups), tomato paste (2 tbsp) and canned diced tomatoes (1 cup). Heat the complete vegetable-and-liquid mixture just to a boil.

   Uses All the seasoned vegetables · ½ oz dried mushrooms, distinct from fresh mushrooms · 1 dash Hotsauce · 1 dash Worcestershire Sauce · 5 Cups Beef Stock · 2 tbsp canned tomato paste · 1 cup canned diced tomatoes

9. 9

   Step 9: Pour all the boiling vegetables and their liquid into the casserole holding the browned pork, bacon and sausage. Mix gently and cover with its lid.

   Uses All the vegetables and all their liquid · All the held bacon and sausage · All the held browned pork

10. 10

    Step 10: Bake the covered casserole at 175°C for 2½–3 hours until all the pork is very tender. Remove the bay leaf and serve in ten portions.

    Bake until tender · 180 minUses The complete covered casserole